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Beef Steak Bie

A baked dish of seasoned rump steaks covered with pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Beef Steak Bie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Tenderize the rump steaks with a rolling pin.

  2. Season the steaks with pepper and coarse sea salt to taste.

Assemble and bake

  1. Prepare a pie crust and place the seasoned steaks in a pie dish.

  2. Pour in enough water to fill the dish.

  3. Cover with the pie crust and bake in a 400°F (200°C) oven until well baked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rump steaks
Provide the meat that becomes tender and flavorful during the long, covered bake.
Pie crust
Encloses the steaks and water, trapping steam so the filling cooks gently inside.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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